Chicken Malai Kabab

Ingredient:- 1 whole ready to cook chicken apex, 800 gm to 100 gm s few bread slices, cream 1 tin/ fresh cream 1 cup, ginger/ garlic paste 1 table spoon, green chilies finely chopped 2 to 3 or more if needed coriander and mint leaves finely chopped (mint- optional), salt to tasted, 1 well beaten egg, oil for frying, bread crumbs for coating.

                             

Chicken Malai Kabab

                                 

Method:- Boil the chicken with the ginger/ garlic paste and salt with a little water. Chicken should be allowed to the cook in its own juice. On cooling, shred the chicken and great in a chopper. Measure the quantity of chicken and add equal amts of soaked and squeezed bread. Fry the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr.  Except egg. To the make balls and roll in the bread crumb. * Dip in egg and fry till golden brown. *

            The kebabs can be kept in refrigerator for a week. I would recommend chopping green chilies, coriander and mint in a chopper. * (Gram Mascara: Jeera, Clove, Cinnamon, Pepper, Nut- Meg and Cardamom).*